This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Khao Soi

Food

This week Phillip Messenger of The Meal Messenger introduces us to a warm winter favourite – Khao Soi. This traditional Thai soup is packed with spices, poached chicken and noodles. As Phillip says, eating this soup is like being transported to the streets of Thailand in the middle of winter!

The best bit is, if you can’t be bothered tackling these dishes yourself, Phillip will make them for you! – order online here.

 

 

12th July, 2016
Phillip Messenger
Tuesday 12th July 2016

In the colder months you really can’t go past a good wintery soup, and this Khao Soi is a firm favourite with The Meal Messenger customers. Traditionally originating from North Thailand, this soup is rich in flavour, largely due to the Khao Soi paste that’s packed with spices typical of the region (ginger, coriander and turmeric).

I think this soup’s popularity stems from its transportive power – the golden broth has the ability to whisk you off to a Thai street stall in the depths of winter, and always leaves you feeling more than satisfied.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Ingredients

Khao soi paste (serves 8)

  • 6 large dried chilies (guajillo)
  • 3 medium shallots
  • 10 garlic cloves
  • 7cm piece of ginger
  • 1/2 cup of cilantro stems
  • 1.5 tbsp ground coriander
  • 1.5 tbsp ground turmeric
  • 1.5 tsp curry powder
  • Note: You can freeze extra for next time!

Soup (serves 4)

  • 1 tbsp vegetable oil
  • 800ml coconut milk
  • 2 tbsp Khao soi paste
  • 3 cups chicken stock
  • 400g boneless chicken thigh, halved lengthways
  • Chinese egg noodles
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Kosher salt
  • Sliced spring onion, bean sprouts, coriander, lime wedge and fried shallots to serve

Method

Cover chilli in boiling water and soak for 30 minutes. Drain chillies and reserve liquid. Purée chillies, shallots, garlic, ginger, coriander stems, ground coriander, turmeric, curry powder and 2 tablespoons of chilli water and process in a food processor until paste.

Heat oil in pan over medium heat, add khao soi paste. Cook to release aromatics, stirring constantly, until slightly darkened for about 4-6 minutes.

Add coconut milk and broth. Bring to boil; add chicken. Reduce heat and simmer until chicken is tender, 20-25 minutes. Transfer chicken to a plate and shred when cool.

Add fish sauce and sugar to soup.

Prepare noodles as per instructions and place in a bowl topped with soup, chicken and fresh garnishes.

Khao Soi. Recipe by Phillip Messenger of The Meal Messenger. Props: Saucepan from Country Road, linen napkin by Mr Draper and surface from The Establishment Studio. Photo – Eve Wilson. Styling – Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.

View Comments